Post navigation

85 thoughts on “Kaju Burfi (Cashew Fudge)”

I tried your cashew burfi recipe. It came out very well. Everybody in my family enjoyed. Thank you very much for making the recipe for us in a slow and easy way. I will definitely try your other recipes also.

Auntie,
I made them jamun.but please can u tell me if i add roomtemp butter than they split while frying.can u tell me in grams and other question about baking soda bec with a pinch its not like the same amount you are adding.please auntie reply to my queries.
thank you

Faiza
Syrup was not thick enough; make sure syrup is cooked to one thread. If you were not able to cut them, I will make them in small ball shape and may be roll them over shredded coconut powder or powdered almonds or pistachios.

Thanks for the reply. In fact, what I observed was my syrup was much thicker than the one you prepared in your cooking demo. I had to add some hot water to get the mix right. So I was thinking may be my syrup became a lot thicker than it should have because of which my burfi came out very sticky.

I did try making them into balls like you suggested. But it was too sticky to the hands even, because of which it was not a very good experience.

What can we do in such cases when the syrup becomes more sticky than it should have been?

Had the same problem either there was not enough syrup or it was too thick. I added water,boiled it a little and I could incorporate all the remaining nuts. I think i used a little too much water, because its too sticky now and wont hold shape. I rolled the balls in coconut powder but at room temperature they loose shape over time, so i put them in the freezer overnight lets see…
I used 200 g or cashews 150 g sugar and around 80 ml water. For next time would you increase the amount or syrup?

I made this for my dad (originally from India) last Christmas; he ate almost the whole batch by himself! He loved it and I plan to make it again for him this Christmas. Thank you for this delicious and easy recipe.

I just wanted to let you know that I made this with a couple of changes. I added some sesame seeds to it (I love sesame seeds) to give it a bit of a different flavor and texture. It turned out great! Then I used some of the fudge to make an ice cream with it that also turned out wonderful! Thanks so much for sharing the recipe. I really enjoyed it! 🙂

Hi Aunty,
Thank you so…………… much for this wonderful and easy recipe. My little boy is dairy allergic and I can’t make any milk containing desserts for him. I made a small batch (1/2 recipe) of kaju burfi just now and he already gobbled up 3 of them, while they were still warm 🙂 God bless you.

You can avoid any ghee or oil in it. As Manjulaji has demonstrated. But if you wish to add some ghee the last minute of cooking should take 1 – 2 tsp of ghee. smear the plate or pan where you want the burfi to set with ghee so that it can be transferred easily. Hope this helps.

I tried your recipe this week – and it turned out wonderfully. It is very different from most deserts you could get here in middle Europe, but we enjoyed very much. I think it will stay our litte treat for special moments.
It might also be interesting to try it with saffron. Saffron is very expensive over here.
Also, the syrup got the right consistence after more than ten minutes of cooking. I think it depends on the cooker, too.
Thank you for your efforts to make indian cuisine accessible.
I will surely try other recipes from your page.

I like your recipes very much.I like this recipe also .I tried it once at my home in the absence of my family members when they came back home i served them kaju barfi after eating them all asked from where u got kaju barfi.I replied i made them at home they said no no u can’t, i said yes & told about ur website they all are very much impressed.They said its just unbelievable.They praised ur website & me.They all r too happy after eating kaju barfi.

hi,
I made burfi today, but it was white in colour not brownish as u are showing . where I went wrong, can u please advise. I had roasted the kaju as u had suggested.. taste was great. if i add one cup sugar instead of one and half will it turn out good. Please advise. thanks

Thanks Jaya,
I have a few more queries also.
The moment I pour the mixture on the plate it solidifies immediately.
I find it difficult to spread it also as it is shown in the video.
when it cools off it becomes very hard to cut into shapes.
some pieces break also. I literally have to struggle to cut it.
after cutting into pieces it is quite soft to eat.
just wanted to know where I am going wrong.
if i use one cup of sugar will it come out good. thanks

I also have had the same problems. I reduced the amount of nuts from 2 cups to 1 and 3/4 cups. Otherwise, you have to work quickly. Mix the nuts and hot syrup, pour onto the plate, and cut while it is still warm. Basically this all happens within only a few minutes. So, once it’s poured onto the plate you have to stay right there with the knife ready. Once it’s had about 1 minute to cool ever so slightly, cut the shapes you want.

After it is cool you can remove the pieces for serving. It stays good only for about a day. After that it gets even harder.

Hi Manjula,
I tried your kaju barfi recipe and it came out really good. Never thought i could make this sweet…thanks!
I tried to reduce the quantity of sugar…i used 1cup sugar instead of 1 1/2 and it still came out quite good.

I almost try your all recipes and all are awesome…..I have one question abt this kaju burfi……i tried this recipe too but my burfi was sticky and it did not get hard even after placing in fridge for like 2 hours……can u guide me that wht mistake i may did in all this…..

but all in all i am very grateful to you for ur this site……..its awesome…..

I used a little less sugar and replaced 1/2 of the sugar with Muscovado sugar, and also added 100gr. ground Almonds that were languishing in the pantry and 3 well ground single green cardamom seeds(not the whole pods) and a pinch of cinnamon — the spices can just be tasted, like a fleeting shadow. My dough ended up quite soft and so I resorted to some trickery — I found the pieces too big, so I rolled little balls (~1cm) in dessicated coconut and some icing sugar.

Thank you so much for this recipe i have tried this recipe and it really turned out really good..my husband liked it but i do have one question can please tell me the details about your griender which you used to griend your kaju because i is not as good as yours.

Thank you so much for the recipes. They are all wonderful! I was wondering if you knew of a good recipe for Milk Barfi? I remember eating these mithai with the silver foil as a child, but can’t seem to find a good recipe.